Food And Nutrition 1 Final Exam

Front 1

A drupe is a fruit with several small seeds and thick, firm flesh with a tender, edible skin.

Back 1

False (single hard seed called a pit or stone)

Hint 1

True or false

Front 2

Bananas are tropical fruit

Back 2

True

Front 3

A fruit is the part of a plant that holds the seeds

Back 3

True

Front 4

Clementines are a type of citrus fruit

Back 4

True

Front 5

Grapefruits are small berries with varieties including green seedless and red seedless

Back 5

False (large citrus fruits with a yellow rind and a rosy blush)

Front 6

Papayas are oval fruits with a yellow skin when ripe and small, black, edible seeds.

Back 6

True

Front 7

Tangerines are small, roundish fruits with varieties in green, red, and purple shades.

Back 7

False (small citrus fruit with deep orange color)

Front 8

A mature fruit is a fruit that has reached its full size and color and is ready to eat.

Back 8

True

Front 9

Regreening is the returning of chlorophyll to plants

Back 9

True

Front 10

If you are planning to peel fruits it is not necessary to wash them

Back 10

False

Front 11

A cut apple turns brown due to enzymatic browning

Back 11

True

Front 12

Usually, canned and dried fruits are as nutritious as fresh and frozen fruits.

Back 12

False

Front 13

Cooking fruits changes their nutrients, color, flavor, texture,and shape

Back 13

True

Front 14

A fritter is a refreshed dessert with layers that may include cake, jam, or jelly, fruit, custard, and whipped cream.

Back 14

False (cutup fruit dipped in butter and fried until golden brown)

Front 15

Microwave cooking is not recommended for fruits

Back 15

True

Front 16

There are eight types of vegetables

Back 16

True

Front 17

Leafy greens that are eaten cooked are called salad greens

Back 17

False

Front 18

Carrots are a root vegetable

Back 18

True

Front 19

Corn is a seed vegetable

Back 19

True

Front 20

Onions are a root vegetable

Back 20

False (bulb vegetable)

Front 21

Radishes are a root vegetable

Back 21

True

Front 22

Sea vegetables are a rich source of vitamins and minerals

Back 22

True

Front 23

Some potatoes are green due to regreening

Back 23

False

Front 24

Most vegetables should be stored in a warm dark place

Back 24

False

Front 25

To retain more nutrients, eat the edible skins of vegetables instead of peeling them away

Back 25

True

Front 26

Heat destroys the beta carotene that gives vegetables their yellow or orange color

Back 26

True

Front 27

Steaming vegetables destroys their water-soluble nutrients

Back 27

True

Front 28

Any vegetables can be roasted

Back 28

True

Front 29

Canned and frozen vegetables have the same amount of vitamins and minerals as fresh vegetables

Back 29

False

Front 30

Frozen vegetables take longer to cook than fresh vegetables

Back 30

False

Front 31

Grains are plants in the fruit family cultivated for their seeds or grass

Back 31

False

Front 32

The bran is the edible, outer layer of the kernel

Back 32

True

Front 33

Whole-grain products are made of the entire kernel and contain most of the original nutrients

Back 33

True

Front 34

The replacement of nutrients lost through processing is called enrichment

Back 34

True

Front 35

Rice is the starchy grass of plants grown in flooded fields in warm climates

Back 35

False

Front 36

Long grain rice has the highest starch content of the three types of rice

Back 36

False

Front 37

Enriched rice is the whole grain form of rice

Back 37

False

Front 38

Instant rice is not as nutritious as enriched rice which takes longer to cook

Back 38

True